Pumpkin Cream Cheese Muffins (Starbucks Copycat)
These Starbucks Pumpkin Muffins Copycat are soft, moist, and filled with creamy cream cheese. This easy recipe brings the cozy flavors of fall right to your kitchen!
Servings: 15
Calories: 140kcal
Ingredients
- MUFFIN
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 ½ cups pumpkin puree not pie filling
- ¼ cup butter melted and cooled
- 1 teaspoon vanilla extract
- 1 egg
- CREAM CHEESE FILLING
- 4 oz cream cheese softened
- ½ teaspoon vanilla extract
- 1 teaspoon flour
- 2 tablespoon sugar
- 1 teaspoon milk
Instructions
- Preheat oven to 350°F. Line a muffin tray with liners or spray with nonstick spray.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
- In another bowl, mix pumpkin, melted butter, vanilla, and egg.
- Fold wet ingredients into dry until just combined.
- Beat cream cheese, sugar, flour, vanilla, and milk until smooth.
- Spoon batter ¾ full into muffin cups. Add a dollop of cream cheese filling to the center.
- Bake 18–20 minutes, until muffins are set. Cool briefly on wire rack before serving.
Video
Notes
Tips:
- Optional: sprinkle pumpkin seeds, coarse sugar, chocolate chips, or chopped walnuts on top before baking.
- Store in the fridge up to 4 days, or freeze for up to 3 months.
- Grease muffin tray thoroughly or use muffin liners to prevent sticking.
Nutrition
Serving: 1muffin | Calories: 140kcal | Carbohydrates: 24g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 241mg | Potassium: 89mg | Fiber: 1g | Sugar: 13g | Vitamin A: 3927IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
